Head Chef - Fresh Local Cuisine, Costing & Menu Lead

Apleona; Dublin; On-site; EUR 32,000 - 45,000; Full time

Job summary

Apleona is recruiting a Chef to work at a religious site in Dublin 1. The role involves managing the kitchen, controlling costs and GP%, and ensuring high quality food and presentation across all meals.

The chef will oversee stock control, supplier liaison, and compliance with hygiene and safety standards while maintaining strong client relationships and coordinating monthly menu planning cycles.

Qualifications

• Recognised professional culinary qualification.
• Previous experience in a working kitchen.
• Knowledge of kitchen health & safety procedures and legislative requirements.
• Costing and menu planning, stock control and high quality food production.
• Excellent communication, organisation and customer service skills.
• Ability to make on the spot decisions.
• Knowledge of audit requirements.
• Adaptable and flexible in approach to work required.

Responsibilities

• Manage supervision and control of all food and beverage from the Kitchen, ensuring high quality food and GP% and costings.
• Ensure service of all meals meets company standards.
• Obtain supplies and purchases and control of raw materials per company standards.
• Ensure food is prepared using fresh and local produce with high quality and presentation.
• Ensure methods comply with standards and client specifications.
• Maintain hygiene and safety standards and cleaning schedules.
• Secure kitchen, stores and monies; ensure areas are clean and equipment switched off after shifts.
• Attend to customer complaints and compliments; manage admin procedures and security checks.

Skills

Culinary skills

Menu planning

Stock control

Communication

Education

Professional Culinary Qualification

Job description

Apleona is recruiting a Chef to work at a religious site in Dublin 1. The role involves managing the kitchen, controlling costs and GP%, and ensuring high quality food and presentation across all meals.

The chef will oversee stock control, supplier liaison, and compliance with hygiene and safety standards while maintaining strong client relationships and coordinating monthly menu planning cycles.